The second single pot still release from Dingle eschews the sherry-heavy maturation of its predecessor, instead opting for a 60/20/20 split between bourbon, PX and oloroso cask maturation, lending Dingle's spirit notes of fresh orchard fruit, a touch of zesty citrus and a hint of spice.
The first in a new wave of boutique, artisan Irish distilleries, Dingle was established in 2012 with a focus on producing high-quality, flavoursome spirit, and has experienced impressive demand for its whisky since releasing its first batch in 2015.